Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1887-07-22
FARM AND HOUSEHOLD.

mentS maze: IL Is peTlcctiy sdie W say
that any farm will carry twice as much
stock if this latter plan is pursued. A
general change from pasturing to soil
ing would double the gross receipts and
would add largely to the net income OF
many a stock and dairy farmer. TO al
low cattle to run at large over good
meadow land is wasreful and unthrifty
and improvident. Half the number OF
acres will feed the same amount OF
stock. ard keep them il better condi-
ton, if the product be cut and placed be-
fore them. Rye, orchard grass, clover,
millet, sowed corn, sorghum and other
crops can be cheaply and prefitably
grown for the purpose and each fed in
its season. With q good one-horse
mower and a cart, one man can easily
cut and feed the daily ration of herd
of twenty in an hours time.
PEACH CULTURE.-J. f. Taylor of
Michigan states the following causes of
failure in peach culture:
/. A wet soil or one holding water
around the roots OF the trees.
,. Excessive fertility while trees are
young.
3. Severe cutting back of the young
growth each year.
4. Exhaustion of the vitality of the
trees by overbearing.
.. Deficient and improper cultiva-
ton.
The conditions of success, he thinks,
are the following:
]. An elevated location that is not
subiac. to late frOsts 10 the spring or
early frosts in the fall.
,. a warm and moderately fertile soil
that is well drained by nature.
3. Thorough cultivation without ma
nure until the trees come into bearing.
4. Prevention of overbearing.
>. Continual cultivation until the
close of the dry weather every summer,
if necessary, until September.
RooT BEER.-For each gallon of water
to be used take hops, burdock, yellow
dock, sarsaparilla, dandelion and spike
nard roots, of each half an ounce,
bruised boil about twenty mi: utes and
strain while hot; add eight or ten
drops of oils of spruce and sassafras
mixed in equal proportions. When cool
enough not to scald your hand put in
three tablespoonfuls ofyeast, two-t thirds
of pint of molaSSes or half pound OF
white sugar. Keep these proportions
for as many gallons as you wish to
make. 1t is best TO get the dry roots.
After all is mixed let it stand in a jar
with cloth thrown over it to work
about two hours; then bottle and set in
a cool place.
MAPLE BEER.-To four gallons boiling
water put one quart maple syrup and
one tablespoonful essence of spruce
when about milk warm one pint yeast,
and when fermented bottle it. In three
days it will be fit for use.
SARsAPARILLA MEAD.-Three pounds
sugar, three ounces tartaric acid, one
ounce cream tartar, one ounce flour, one
ounce essence of sarsaparilla, three
quarts water. Strain and bottle it,
then let it stand ten days before using.
GINGER PUDDING.-One-half cup OF
molasses, two-thirds of Il cup of butter,
one cup of brown sugar, two cups of
flour, four eggs, one small teaspoonful
of ginger, one of cinnamon and one OF
cloves. Bake in layers and put together
with jelly and icing. Serve with sauce
or cream.
TOMATO FRTTERS.-One quart OF
stewed tomatoes, one egg, one small
teaspoonful of soda, stir in flour enough
TO make batter such as is used for
griddle cakes. Have some lard very
hot on the stove, drop the batter in a
spoonful at time end fry.
PUDDING SAUCE.-One egg beaten to
froth, one cup Of white sugar, half a
cup of butter, two-thirds Of a cup or
more of hot water poured on it; flavor
with little lemon and nutmeg. II
more water is used, take a little corn
starch, dissolve and pour in.
SALLY LUNN.-To a quart of flour add
four eggs beaten up with one cup OF
sugar, one pint Of warmed milk, with a
tablespoonful of melted butter in it, and
two and a-half teaspoonfuls of yeast
powder. Bake like pound cake.
TOMATO SoUP.-Two quarts raw to-
matoes put on the fire and boil fifteen
minutes; drain off the water. In an
other saucepan put three ounces of but
ter with two or three carrots, two
onions and three ounces of ham, all cut
in pieces and garnished bunch of
parsley. Fry slowly fifteen minutes !;
add three tablespoonfuls of flour; mix
well; add the tomatoes with two quarts
of veal broth; season with salt and
white pepper and little red pepper. Cook
slowly two hours; pass through sieve !;
skim well; add lump of butter and a
little sugar. Serve with squares of
bread fried i'm butter.
MARBLE CAKE.-Light part-Twocups
of white sugar, one cup of butter, half
cup of sweet milk, white of four eggs,
two-and-a-half teaspoons of baking pow
der, two cups of flour. Dark part
One cup of brown sugar, half cup Of
molasses, one cup of butter, one-fourth
Of cun of sOur milk half a teasnOOn of